DescriptionALMOND PUDDING -1
Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins.
ALMOND PUDDING -2
4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold.